The ultimate combination of sweet and salty, this cookie has a five ingredient combination (hence the name) that is killer: peanuts, peanut butter, salty pretzels, creamy caramel and of course, chocolate!
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup natural chunky peanut butter
Scant ¾ cup sugar
½ cup lightly packed light brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 teaspoon vanilla extract
1 cup pretzel squares or twists, lightly crushed
48 Rolo candies, unwrapped
No nutrition information available
In a small bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a large bowl (or stand mixer), beat the softened butter for a few minutes until light and creamy. Scrape down bowl with spatula, add peanut butter and continue to beat with butter until light and fluffy. Scrape down bowl, add sugars and continue beating until fully combined. Scrape down bowl, add the egg, milk and vanilla extract. Mix well.
Add half the flour mixture, stir in slowly just until combined, then add the remaining flour mixture. Stir just until there are no white pockets making sure to scrape down bowl in between additions.
Fold in pretzel pieces by hand. Wrap dough in parchment or plastic wrap and refrigerate for 24 hours. This allows the a rich caramel flavor to develop as the ingredients sit.
When ready to bake, preheat oven to 350˚F. Line a sheet pan with parchment paper.
Take two Rolos and flatten slightly. Take a tablespoon or two of dough and mold it around the Rolo to form a disk shaped cookie (about 2-inches wide). Place on sheet pan and repeat with remaining dough. Bake for exactly 10 minutes. Cookies may look a bit underdone, however they will come out chewy and delicious when cooled. Cool cookies on pan for one minute then remove to wire rack to cool completely.